How to Make Our 6-Ingredient Egg Salad

Once you have hard boiled eggs, this egg salad only takes 5 minutes to make. We add the following ingredients:

Mayonnaise for moisture. For a mayo-free version, try adding natural or Greek yogurt or swap the mayo for mashed avocado.

Celery for crunch. We love a little crunch in our egg salad, but have also added chopped onions and sometimes, dill pickles.

Fresh herbs for flavor. My personal favorite is fresh chives, but parsley and tarragon are also delicious options.

Fresh lemon juice for pop. A squeeze of fresh lemon adds such a lovely pop of flavor. It also cuts through the richness of the egg and mayonnaise.

Salt and ground pepper to season. A pinch of salt and pepper goes a long way when it comes to making the egg salad taste good.

Make-Ahead Tips

Egg salad is perfect for a quick, healthy breakfast or lunch. I love adding it to a slice of toasted multi-grain bread or spooning it over salad greens. Egg salad is best eaten within 2 days of making it. We recommend using freezer-safe glass containers to store egg salad.

You can make hard boiled eggs and store them in the refrigerator up to a week. Once you have made hard boiled eggs, remove them from the water and plunge into cold water to stop them from cooking. Then remove the eggs from the cold water and pat dry. Store the unpeeled eggs in your refrigerator up to one week.

Recipe updated, originally posted June 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne

Simple, 6 Ingredient Egg Salad Recipe

PREP 5mins

COOK 15mins

TOTAL 20mins

Over time, Joanne and I have realized that we enjoy our egg salad simple and with as few ingredients as possible. We add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up.

Directions

Stir eggs, mayonnaise, celery, chives and lemon juice in a bowl. Season with salt and pepper.

Egg salad is best eaten within 2 days of making it. We recommend using freezer-safe glass containers to store egg salad.

Adam and Joanne's Tips

To make hard-cooked (hard-boiled) eggs, in a saucepan, cover eggs with 1 inch of cold water, bring to a boil then immediately remove from heat and cover with lid. Let eggs stand, covered in the hot water for 12 minutes. Then plunge eggs into ice cold water to stop the cooking. A full tutorial with photographs can be found here: How to Cook Hard Boiled Eggs.

Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We assumed mayonnaise and did not include any bread.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Thank you so very much for your amazing mayo recipe… I just made three batches, one for my two daughters and one for me. I cant have soy bean oil of any kind. Your home made mayo is quick and easy…taste great! Can’t wait to make this egg salad with your mayo..I am sure it will be outstanding. 🙂

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